Peanut Butter Cup Tarts

A couple of folks asked for the recipe, so here it is. Easiest kid recipe of all time. Ro and Ree love making these little tarts because they get to do so much of it themselves. TubaDad's sister made a batch of these when we visited a couple of years ago and I think I might have eaten them all myself. Enjoy!

Peanut Butter Cup Tarts
(makes 3 dozen)

Ingredients:
- 36 bite-sized Reese’s Peanut Butter Cups
- 1 (14 oz) package refrigerated slice and bake peanut butter cookies

Instructions:
1. Preheat oven to 350 degrees.
2. Refrigerate candies for a few minutes so wrappers don’t stick.
3. Spray miniature muffin tins with Pam.
4. Important: unwrap all candies before going to the next step.
5. Drop spoonfuls of cookie dough in each muffin tin.
6. Place in oven 10 minutes.
7. Remove from oven and immediately push an unwrapped peanut butter cup into each cookie-filled muffin cup. When the peanut butter cup presses into the baked cookie dough, the cookie goes down and nestles around the peanut butter cup, making a perfect tart. The heat of the cookies melts the chocolate topping of the peanut butter cups, and then you can decorate.
8. Sprinkle decorations on top.
9. Let pan cool, then refrigerate until shine leaves chocolate and becomes dull.
10. Remove from pan by inserting a knife between the cookie and tin on one side and gently spinning the cookie. The tarts store very well in tupperware and are even better the second day.

The girls can unwrap all the chocolates by themselves now while I'm spooning the dough into the muffin tins (Ree left, Ro right):
 

It's nice to have extra hands to get the chocolates in fast after pulling the cookies out of the oven:

Good squishing technique:

We have somewhat erratic quality control on the sprinkling: